ABSTRACT
Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 25.00 50.00 Reconstituted vegetables 5.00 20.00 Chewing gum 20.00 100.00 Seasonings, flavors 20.00 100.00 Condiments, relishes 10.00 30.00 Snack foods 5.00 20.00 Fish products 10.00 30.00 Soups 5.00 10.00 Nonalcoholic beverages 25.00 50.00 Sweet sauce 10.00 30.00 Processed vegetables 5.00 20.00
Botanical name:
Jasminum officinale
L. and other species of
Jasminum
Botanical family
:
Oleaceae
Other names:
White jasmine; Common jasmine
Foreign names:
Jasmin (Fr.), Jasmin (Ger.), Jazsmin (Sp.), Gelsomino (It.)
Description:
Jasmine grows extensively around the Mediterranean basin, especially on the Cole Azure and in Sicily. Today the entire Mediterranean area is actively participating in the cultivation of jasmine. The plant normally grows fairly tall; to facilitate the harvesting of the white odoriferous flowers, the plant is pruned so as not to exceed a height of 1 to1.5 m (39 to 59 in.). Cultivation is done by transplanting from greenhouses into areas where adequate irrigation is available and where the temperature never drops below 5
∞
C. The species
J. grandiflorum
is sometimes grafted onto
J. officinale
to render the latter more resistant to harsher atmospheric conditions. Jasmine normally blooms from June to September. The only part used is the flower, which must be harvested before dawn. Jasmine has a warm, intensely floral aroma.
